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5 from 6 votes

Southwest Caprese Salad Recipe

Southwest caprese salad substitutes queso fresco and a bright cilantro jalapeño vinaigrette to add some flair. It is fresh, vibrant, and full of flavor!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 10
Author: Lil' Luna

Equipment

  • blender

Ingredients

Salad

  • 4 c mixed salad greens torn
  • 3 large heirloom tomatoes or other tomatoes, sliced
  • 1/2 c queso fresco crumbled
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 tsp cilantro leaves fresh

Dressing

  • 1/3 c white wine vinegar
  • 1/2 c fresh cilantro leaves
  • 3 tbsp sugar
  • 1 jalapeño pepper seeded & chopped
  • 1 tsp minced garlic minced
  • 3/4 tsp garlic salt (with parsley flakes)
  • 2/3 c olive oil

Instructions

  • Make the vinaigrette by adding the vinegar, cilantro, sugar, jalapeno, garlic and garlic salt to a blender. While the ingredients are processing gradually add the olive oil. Blend until combined. Pour into a airtight container and store in the fridge until you're ready to serve the salad.
  • Salad: Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper. Right before serving drizzle 1/2c of vinaigrette over the salad (the dressing may need to be stirred before pouring). Finally, garnish with the cilantro leaves. Refrigerate the remaining dressing.

Nutrition

Calories: 174kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 287mg | Potassium: 169mg | Fiber: 1g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg